Since taking over the family farm in 1980, André Ostertag has brought this small property in the village of Epfig to the summits of Alsatian wine, becoming an icon in the world of biodynamic farming and a valiant ambassador of terroir-driven natural wines in the process. Now officially retired, André has passed this legendery estate to his son, Arthur.
The estate is spread over 15 hectares. In an act of rejection against the official classifications dictated by the A.O.C., Ostertag made up their own categories:
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- Vins de Fruit that express fruit character rather than that of a specific vineyard site;
- Vins de Pierre reflecting the terroir from which they originate;
- Vins de Temps that rely on time and weather to encourage the development of botrytis.
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Biodynamic. 70 years old Riesling vines - Vin de Pierre. From the Alsatian “muench” meaning monk, this vineyard is named for the Cistercian monks who originally planted vines here in the 11th-12th centuries. In a south-facing amphitheater in Nothalten at the foot of the Vosges mountains (between Selesta and Obernai), the Muenchberg site combines volcanic sediment and the pink sandstone of the Vosges with a touch of limestone. The vineyard offers definition, elegance, and great length and class to this Riesling. Ostertag is lucky to own parcels in both parts of the Muenchberg grand cru, which are climatically different, and so is able to make more complete Muenchberg wines than most producers. At 250-300 meters above sea level, the Muenchberg is slightly higher than the Heissenberg (which sits at 200-250 meters) and is characterized by a somewhat gentler slope; therefore this site is less of a sun trap compared to the Heissenberg.
This beautiful south-facing amphitheater has been planted since the 12th century. Ostertag’s 1.65ha are vinified to produce a wine blending intensity and elegance. Powdered stone, lemon verbena, and jasmine complicate the green apple and nectarine aromas and flavors. Then juicy and tight, hints of anise and minerals framing the lively pomaceous orchard fruit flavors. Finishes long, with repeating nuances of lime and flowers and a laser beam of acidity.
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Pelissero is a family-run wine-growing estate located in the district of Treiso, in the heart of the zone of production of Barbaresco, Piedmont. The first bottles dated back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio. Giorgio is a one man-show sharing his busy schedule between the vineyards and cellar while in the meantime acting as the export/wine ambassador for 60 countries! Pelissero has a meticulous, dynamic and organic viticulture / winemaking approach. The estate spreads over 40 hectares in Treiso, Barbaresco, Neive, Neviglie and Alba. Annual production is about 250,000 bottles.
100% nebbiolo. The grapes come from six small lots with various exposures scattered over the three villages of Treiso, Barbaresco and Neive.
Pelissero is a family-run wine-growing estate located in the district of Treiso, in the heart of the zone of production of Barbaresco, Piedmont. The first bottles dated back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio. Giorgio is a one man-show sharing his busy schedule between the vineyards and cellar while in the meantime acting as the export/wine ambassador for 60 countries! Pelissero has a meticulous, dynamic and organic viticulture / winemaking approach. The estate spreads over 40 hectares in Treiso, Barbaresco, Neive, Neviglie and Alba. Annual production is about 250,000 bottles.
80% barbera / 10% nebbiolo / 10% dolcetto grown in Treiso, Neive, Barbaresco and Alba. Barlet in Piedmontese dialect refers to a small tapped barrel the peasant would take in the fields with them for the day. Hand harvested. Vinified separately. Blending. No oak. This is a Vino Rosso senza denominazione di origine (vino di Tavola) and the vintage indication is not compulsory.
Pelissero is a family-run wine-growing estate located in the district of Treiso, in the heart of the zone of production of Barbaresco, Piedmont. The first bottles dated back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio. Giorgio is a one man-show sharing his busy schedule between the vineyards and cellar while in the meantime acting as the export/wine ambassador for 60 countries! Pelissero has a meticulous, dynamic and organic viticulture / winemaking approach. The estate spreads over 40 hectares in Treiso, Barbaresco, Neive, Neviglie and Alba. Annual production is about 250,000 bottles.
The Piani hill is located in Ferrere (Treiso). Old vine Barbera rooted in a west facing vineyards at an elevation of 250 to 350m. The soil is of medium mixture with a little percentage of a kind of clay very similar to bentonite that makes the soil spongy and very unstable. Hand harvested. Maceration takes 15-20 days in stainless steel cask with controlled temperature. Then ageing is about 8-9 months in oak barrels (30-40% in barrique and the remaining in 50 hl barrels).
Also available in magnums (2017 vintage)
Pelissero is a family-run wine-growing estate located in the district of Treiso, in the heart of the zone of production of Barbaresco, Piedmont. The first bottles dated back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio. Giorgio is a one man-show sharing his busy schedule between the vineyards and cellar while in the meantime acting as the export/wine ambassador for 60 countries! Pelissero has a meticulous, dynamic and organic viticulture / winemaking approach. The estate spreads over 40 hectares in Treiso, Barbaresco, Neive, Neviglie and Alba. Annual production is about 250,000 bottles.
The Piani hill is located in Ferrere (Treiso). Old vine Barbera rooted in a west facing vineyards at an elevation of 250 to 350m. The soil is of medium mixture with a little percentage of a kind of clay very similar to bentonite that makes the soil spongy and very unstable. Hand harvested. Maceration takes 15-20 days in stainless steel cask with controlled temperature. Then ageing is about 8-9 months in oak barrels (30-40% in barrique and the remaining in 50 hl barrels).
Also available in magnums (2017 vintage)Pelissero is a family-run wine-growing estate located in the district of Treiso, in the heart of the zone of production of Barbaresco, Piedmont. The first bottles dated back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio. Giorgio is a one man-show sharing his busy schedule between the vineyards and cellar while in the meantime acting as the export/wine ambassador for 60 countries! Pelissero has a meticulous, dynamic and organic viticulture / winemaking approach. The estate spreads over 40 hectares in Treiso, Barbaresco, Neive, Neviglie and Alba. Annual production is about 250,000 bottles.
100% old vine nebbiolo grown in Cascina Tolino site (Treiso/Neviglie). Steep south east to east facing vineyards at an elevation of 250 to 400m. The soil is of medium mixture with a rich component of mineral microelements as magnesium, calcium, iron, phosphorus and potassium. Tulin in local dialect indicates a small circular metal plate as commonly used in churches for retention of melted candle wax or for the distribution of food to the cattle in the stables. Hand harvested. Aged 18 to 20 months in oak (50% botte and 50% new oak barrels) then spends an additional 9 months in the bottle.
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Since taking over the family farm in 1980, André Ostertag has brought this small property in the village of Epfig to the summits of Alsatian wine, becoming an icon in the world of biodynamic farming and a valiant ambassador of terroir-driven natural wines in the process. Now officially retired, André has passed this legendery estate to his son, Arthur.
The estate is spread over 15 hectares. In an act of rejection against the official classifications dictated by the A.O.C., Ostertag made up their own categories:
-
-
- Vins de Fruit that express fruit character rather than that of a specific vineyard site;
- Vins de Pierre reflecting the terroir from which they originate;
- Vins de Temps that rely on time and weather to encourage the development of botrytis.
-
Biodynamic. Sylvaner - 60+yrs old average vines - Vin de Fruit. Although Sylvaner has a reputation of huge yield grape, Ostertag never exceeds 60Hl/ha. Blend of plots from Epfig (loess-silt soils) and Nothalten (with lighter granite-sandstone soils). Vinified separately and reassembled before bottling. The whole bunches are pressed gently and slowly using an pneumatic press, and ferment in stainless steel with the natural yeasts. The wine is kept for one year on its lees. Aged in tanks.
The 2022 Sylvaner Vieilles Vines is from vines up to 85 years old. They are grown in sandstone, loess and marl. The nose is uncommonly fruity, showing ripe, juicy Mirabelle against a smooth backdrop of yeast. The palate is rounded, still unusually expressive of ripe Mirabelle plums, defined by round freshness and finishing on a textural note of slightly bitter plum skin. There is just a touch of heat on the finish. (Bone-Dry)
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Since taking over the family farm in 1980, André Ostertag has brought this small property in the village of Epfig to the summits of Alsatian wine, becoming an icon in the world of biodynamic farming and a valiant ambassador of terroir-driven natural wines in the process. Now officially retired, André has passed this legendery estate to his son, Arthur.
The estate is spread over 15 hectares. In an act of rejection against the official classifications dictated by the A.O.C., Ostertag made up their own categories:
-
-
- Vins de Fruit that express fruit character rather than that of a specific vineyard site;
- Vins de Pierre reflecting the terroir from which they originate;
- Vins de Temps that rely on time and weather to encourage the development of botrytis.
-
Fronholz refers to the compulsory wood harvest duty (‘bois de corvée’) peasants had to carry out to the benefit of the local lord in the Middle-Ages. The atypical, and rare, South West exposed vineyard benefits from a unique position as it is separated from the Vosges Mountains by a little plain: the small hill then stands on its own. In the 1980’s, the INAO turned down the Grand Cru Appellation for the site. The soils are composed of sandstone, clay and sand. It is a very crystalline terroir with some quartz pebbles. Biodynamic. Vin de Temps. Blend of 2021 and 2022 vintages brings together the best of both worlds: on the one hand, the freshness of a late year, its fine texture, its essential tangy energy in the mouth, on the other, the suave and sappy delicacy of an early, very sunny year, with its farandole of aromas of roasted or flambéed fruits and comforting spices. RS 30g/L
Biodynamic. Exuberant and delicate nose of mirabelle jam, quince paste, roasted mango, with smoky notes of incense and flint, dried rose and nutmeg. The palate is energetic, sappy, with orange, roasted mango, yellow and green lemons, flambéed yellow peach, and rhubarb. All wrapped in a bouquet of herbs and spices (sage, dried mint, cumin, clove). RS 30g/L
◊ Producer's page ◊ Tech sheet ◊
Since taking over the family farm in 1980, André Ostertag has brought this small property in the village of Epfig to the summits of Alsatian wine, becoming an icon in the world of biodynamic farming and a valiant ambassador of terroir-driven natural wines in the process. Now officially retired, André has passed this legendery estate to his son, Arthur.
The estate is spread over 15 hectares. In an act of rejection against the official classifications dictated by the A.O.C., Ostertag made up their own categories:
-
-
- Vins de Fruit that express fruit character rather than that of a specific vineyard site;
- Vins de Pierre reflecting the terroir from which they originate;
- Vins de Temps that rely on time and weather to encourage the development of botrytis.
-
Located in the extension of the Fronholz plot, the Lieu Dit Pflanzer has very similar soils (white sandstone decomposed, quartz, many heavy minerals and quite sandy soils), while the lower part contains more clay and alluvium. It refers to “the nursery” in Alsatian and this parcel was originally used as a vine nursery as the soil is fertile and well ventilated.
Biodynamic. Vin de Pierre. Vinified and aged 20 months on the lees in tanks. RS 2g/L
Biodynamic. The 2021 Riesling Le Berceau is from clay and marl soils. The nose is subtle with gentle, melted candlewax that, by and by, offers a touch of citrus. The palate is beautifully clear and bright but with a buffered freshness that combines clarity and lemon brightness. Purity comes with a distant promise of juicy, rounded stone fruit, while citrus still holds sway. The 2021 is smooth with a tangerine and citrus zest tingle on the dry finish. (Bone-Dry). 92 Vinous
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